Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.

  • MacIver, Susanna.
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    peel ofF the fluns ; fait it three days ; then wafli it and fait it again, and let it lie three days longer; then walh it, and put it in a (ieve, and dry it in the fun; take two ounces of long pepper ; fait and dry it, but not too much ; take one ounce of white muftard feed,twoonnces of turtnerick root ; pound it well, and tie it in a mullin rag, and throw in all t hef'e i ngredi cuts i nco a wel 1 • g! ai\fea r th- en jar, putting a quart of ftrong white- wine vinegar to them, juft cold; do not boil it ; and if at any time the liquor dry up, add fome more vinegar ; take the white kind of cabbages ; cut them, into quarters ; fait them three days ; fqueeze the water from them, and dry them in the fun : do the fame to cauli- flowers and celery, only the white part of the celery : French beans, faiad, and afparagus, ihould only lie two days, and have a boil in fait and water, and be dried in the fun, and thrown into the pickle; keep them very clofe. White cucumber, or plumbs and apples, may be done in like manner with this pickle.